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APPLICATION OF SOYBEAN OIL OLEOGEL STRUCTURED WITH BEES WAX AS A FAT SUBSTITUTE IN GLUTEN-FREE MUFFINS BASED ON MILLET FLOUR
Abstract
This study describes the use of a soybean oil oleogel structured with beeswax (4-6% w/w) as a fat replacer in gluten-free millet flour-based muffins. The oleogel was incorporated into the muffin formulation by replacing 100% of the conventional fat. The dough rheology was analyzed to evaluate changes in viscoelastic behavior, and the muffins were evaluated for their sensory and textural profile. The results indicated that the oleogel maintained the desired dough rheology and produced muffins with acceptable textural properties, comparable to those of the control group. The oleogel contributed to the creation of softness and moisture retention without negatively affecting the sensory attributes. These findings highlight the potential of soybean oil oleogels in enhancing the nutritional and functional qualities of gluten-free bakery products.
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